Cozy up with this old time classic. A vegetarian twist on a traditional beef stroganoff. Loaded with buttery balsamic caramelized mushrooms, fresh herbs, and shallots all serve as the base for this creamy meatless stroganoff. Paired with traditional egg noodles make this timeless meal a knockout. All made in one-pot and ready in just about 30 minutes.
Keeping this dish vegetarian makes it a budget friendly meal. Best served when the noodles have just been mixed into the sauce and haven’t had the time to soak up all the liquid.
Mix and Match the mushrooms!
Use your favourite. Here we combined shitake with cremini and left the shitake mushrooms whole if they weren’t too big to add some texture and dimension to the dish. Let me butter and pan do the work when cooking the mushrooms. Let them sit without stirring undisturbed so that they crisp up and begin to caramelize and brown. Don’t worry if they are sticking to the pan the liquids will deglaze everything. Once the mushrooms have been caramelized with balsamic you can opt to reserve a few for serving by setting them aside and adding them back when everything is ready.
We like to time our noodles so that they reach al dente when its time to incorporate them into the final dish. That way the noodles are nice and hot which doesn’t alter the temperature of the meal. Drop the pasta just before the start of the roux. (adding the flour) The noodles should be ready come time to add. Grab your tongs and scoop them from the boiling water into the mushroom sauce.
This meal is definitely reminiscent of our childhood. it’s a taste of where we came from. It may origin from Russia but it has since made it’s way into french cuisine and through generations down to us where we grew up regularly eating beef stroganoff. Probably because it’s inherently simple to make, affordable, and feeds larger families.
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